For the dressing:
Whisk together non-fat Greek yogurt and 1/3 cup of dressing. Set aside.
Preheat oven 400 Degrees F.
Peel and cube both beets and butternut squash into 1/2 inch cubes. Line a baking sheet with parchment paper and spread beets and squash over it evenly. Sprinkle with salt and pepper to taste. Roast in the oven for 20-30 minutes, until tender flipping every 10 minutes.
Remove from oven and let cool.
Slice finely brussels sprouts. Add to a bowl and toss with roasted beets, butternut squash, pistachios, cranberries and dressing. Garnish with optional cheese and mint leaves.